Monday, January 18, 2016

chicken and leek pie

Ingredients

397g/14oz each of sweet potato and white potato, peeled and roughly chopped

salt and freshly ground black pepper

100ml/3½fl oz chicken stock

4 tbsp finely chopped parsley for the filling

312ml/11fl oz chicken stock

2 leeks, washed, trimmed and finely sliced

1 garlic clove, peeled and crushed

312g/11oz carrots, peeled and cut into 1.5cm/½in dice

198g/7oz fresh or frozen peas

100g/3½oz mushrooms, sliced

596g/1lb 5oz cooked chicken, cut into 1.5cm/½in dice

3 tbsp finely chopped tarragon

1 egg, lightly beaten

steamed green beans, to serve

Make sure you cut your potatoes and sweet potatoes to roughly the same size so they cook evenly

Method

Preheat
the oven to 180°C/Gas 4. Boil all the potatoes in a large saucepan of
lightly salted water for 15-20 minutes or until tender. Drain and return
to the pan with the stock, mash until smooth and season well. Stir in
the parsley and set aside.

To
make the filling place the stock, leeks, garlic, carrots, peas and
mushrooms in a saucepan and cook over a gentle heat for 12-15 minutes,
stirring often, until the leeks have softened. Add the chicken to the
pan and stir to mix well.

Add
the tarragon, season well and cook gently for 3-4 minutes, stirring
often. Remove from the heat and transfer to a medium-sized pie dish.

Spread
the mash over the chicken mixture and brush the top with the beaten
egg. Bake in the oven for 20-25 minutes or until golden and bubbling.
Serve immediately with steamed green beans.